Manufacture of fermented malt beverages.



raturen 'tur'a (46 (1. to 65C., fr' tixemdiolifrg that muuuy prep 1n thbrews for making 95,

o will 4prometo thc fermegifmg action o digestive enzym, pepino,refetably be ing find carbonatmg'rt,or'1t may 'pe boed' IQL 50 mem 3Q"1C.. and ,40" C. texipalptfemzzv hop ed, geo-glad; fermented @n dfinished, :di tion has taken placa by budding he mash in t..e'x'ngzmen'mgqnncturmg agxber. at lthat temperature im' therequiredperiod I'have fundihn 'in thus empoylgg 4thp ofrabuut uhmm, asismammary in preparnventoq of ing a. bmwgrs?. mash', Erpmrned to prepa-relcal brewmg azzthug1 1escs-r1bd4 55 'the aeiilnted mash., hsrenuftertermed the acidity oL-,the @anhu-y mash-may im vobauxilary mash, bydrawing off the Lq'uur, tamed mufa h m m rendly by tige temperaturesbelow those at which peptase is destroyed, that is below C.; and thatthe avoidance of high temperatures before acidulatgion of theauxiliarymash results in more rapid and higher acidnlationthereof, thisl mashwhen prepared at' tel'nperatures not exceed 55 t. at'any time prior tobecoming atridnlated heilig better suited .to attain the desired aciditythan by thensual method of preparing,` the auxiliary malt mash, whereinthe temperature. is raised above. o l., because of the action ot thepeptasein furnishing by proteolysis the nec ,'sary albnminoids in astate readitiVr assimilable for the formation of the protoplasln, of thebacteria.

The` prepared lactic arid when added to the main mash1 as :.lescribed,retarde the acv tion of the diastase onfthc starch, thereby retainingmore dextrin in the beverage (and incidentally reducing the sugar andyresultant quantity of' alcohol), with the advantages of improving thepalatetulness and body ofthe bcveragerwhilc the presence of the lacticacid lends zest thereto; and the acid, inorefwer, encre; astiumlatingetect upon thepcptas'e of the inalt. enhancing thethoroughness of its digestive action on the albumlnoids and so modifyingthem as to rause eoanulablc allinminoids to be more ettectivelv thrownout in boiling the wort and the remainder' to he agglutinated and prtcipitated out ot' the beer luy the cold temperatures to which it issubjected in the storin; r and finishing; caslisI and in the proeessesof ln'aensening', clarifying with isinglans-filtration, and otherprocedures it uudergocs in its manufacture. lt should he suggested thattl'ielactir-acid culture For the inoculation of cach succeeding`aniliarvl mashmay he taken from a previous aridi ulated auxiliary mash.

Follrnringr is` a comparative analysis of my filtered aeidldatcdauxiliary mash and in an ordinarytiltcred brewers wort taken of the samegravity for the comparison:

i i'tcidnlatod n liquorA Bleners mortA it only lie en; i` l :iY inglaterz-il precipitation;

while a malt wort Prepared in the usual way shows coagulation by heatingit and haziness when iced or chilled. The wort, prepared by adding about5 per cent. 0f mv acidulated mash to ordinary breweii1 malt mash,contains a lower percentage ot sugar and a higher percentage ofproteolyzed albinnen than wort produced in the ordinary manner, and whenboiled, .hopped and cooled it contains less objectionable albu minousmatter, so thatl the tnished beverage is practically chill-proof whenmanutaetnred in the customary manner involving fermentation of the wort,storage, ltraeunening or earhonating, and finishing hy filtration. Ihave, furthermore found that the lactic acid of my described.preparationitself exerts' a proteolytic action 0n the albinninoidi,v it added tothe wort from the main mash or to the beer or other beverage atr anyStage of its manufacture, thoughV preferably in the mash, and that.ittherefore so modifies the albuminoids in the beverage as to render itchill-proof, an effect which is materially aided by the process ofpasteurixing,v inasmueh as the proteolytic action of the lactic acid ismaterially enhanced by higher tenmeratures.

While it is preferred, because. of the other advantages hereinmentioned, toadd my acidnlated liquor to the main mash, my inventionincludes the trcatn'ient by adding it at any stage in the nianfaetnresubecquent to that ot the main fermentation, (preferably in theproportion of, about 1 to 2 pel' rent. ot the wort or beer), to obtainthe described etl'eets in the beverage of increased zest andchill-prooi' quality. but, of course, foregoing flic described action onthe peptase and .liastase. lt is also worthy of mentioning that theaddition of the lactic acid has; the tolloning advantage: Most waters\uscd in brewing: contain more or less alkali, "inelnding carbonate oflinie, magnesio, ete., which tends to neutralize the lactic acid devcloped in the usual maahing procedure and thereby impair the zest ofthe, beverage. By adding more lactic acid according to my improvement,this loss is compensated for and the zest, is enhanced.

What l claim as new and desire to retire by Letters Patent isl. As animprovement in the art of brewinf: fermented malt beverages, involvingthe preparation of a malt-mash, drawing off the wort, and boiling thesame withIA hops, cooling and fermenting, the step which con- .sista inadding;r to the matter under treatment an extract. of malt in the formof a liquor aeidnlaterl with lactic acid propagated therein.

As an improvement in the art of brewineT fermented malt beverages,involving the preparation of a malt-mash, drawing oil the wort andboiling the same with hops,

cooling and fermenting, the step which conn. si'table way but emplogingtherein only siste in adding to the mesh an extract of temperaturesbelow 55 l., 'or thereabouV malt in the form of a liquor acidulated with`for inverting the starch and albumen, addlactic acid propagatedtherein. ing to said mash for inoculeting the same 5 3. As animprovement in the art of brewan extract of malt in theform of a liquor20 ing fermented malt beverages, the step acidulnted with lactic acidpropagated which consists in adding to the mash an extherein, undmaintaining the temperature tract of malt in the form of a liquor aciduof the auxiliary mesh at- 55 C. to 45 C. lated with lactic acidpropagated therein or thereabout, until the desired degree ci l0 intheproportions of about 5 per cent. o `acidity is obtained.

4 leticlslgltlcd liquor to about 95 per cent. ROBERT WAHL.

4. In the art og brewing, the process of in presence fiproducing anncilnlated auxiliary mash, O. RQEWADE,

l5 which consists in washingthe materiels 1n JOHN NALIKOWSKY.

